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Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. Adding beetroot brings a beautiful colour to the ponganalu and it’s nutritious. It’s a nice way to hide veggies from kids.

You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast. You can serve them as afternoon snack as well.

Sending this recipe over to our Blogging Marathon # 108, Week 2, day 2 under “All that can be in rounds” theme.

Preparation Time: 5 minutes

Cook Time : 10-12minutes

Makes : 24

Ingredients:

Idli Batter : 1 1/4 cup

Beetroot : 1 grated

For Tempering:

Jeera : 1/4 teaspoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : 1 sprig

Method:

Take the idli batter in a bowl, squeeze the grated beetroot a little and add it to the batter.

Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.

Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.

Serve hot with coconut chutney, peanut chutney or podi.